The Good, the Bad and the Ugly

The good? I achieved the crust, crumb and flavor I was looking for in a basic loaf. Not much bad, other than not being able to keep my hands off of it. The ugly is the look of a loaf that was underproofed after forming! The round looks like a batard and the baguette has a nasty goiter. I form them right out of the referigerator and have been trying to find the right amount of proof time before popping them in the oven. After looking around this site, it appeared that I was letting the loaves overproof after forming(2-3 hours). I did a basic shaping, waited ten minutes, did the final shaping and waited 30 minutes before putting them in the oven. Next time around, I'll do a total of one hour and see how it goes.